The Chef

Cream Cheese Chicken Crescent Roll Casserole


“It’s not easy being easy”

I present to you, my lovely readers, yet another cheap, quick, tasty, easy meal!!
Bon Appetit!!

2 cans Pillsbury Crescent Rolls
1 can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or any cheese of choice
1/2 cup milk

4 ounces cream cheese, very soft
2 Tbsp. butter, very soft but not melted
1/2 tsp. garlic powder
1 tsp. minced onion flakes
2 large cooked chicken breasts, shredded
1/2 cup finely grated cheddar cheese
1/2 tsp. seasoning salt
1/2 tsp. ground black pepper (or to taste)
2 Tbsp. milk
1-2 cups grated cheddar cheese for topping

Set oven to 350°. Spray a 9×13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup.
For the filling:
In a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese, mix well until combined. Add in 2 tablespoons milk, mix to combine (add in a little more if the mixture seems too dry). Season with salt or pepper to taste. Unroll the crescent rolls. Place 1 heaping spoonful of the chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes, until golden and bubbly.





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